Whole Grain Brownies are rich, soft, chewy, fudgy, extremely chocolaty, and just out of this world delicious – no one has to know they’re whole grain!

There is something comforting about a brownies, right? These will certainly bring a smile to your face.

INGREDIENTS YOU WILL NEED:

Here’s what you’ll need:

Flour : I have used King Arthur Whole Wheat flour in this recipe. The slightest nuttiness imparts a deeper flavor than traditional all-purpose flour, making it my flour of choice in these brownies.
Chocolate : We opt for either semi-sweet or something over 70%. It’s totally up to you and how bitter you want the brownies to be.
Unsweetened cocoa powder : Any unsweetened cocoa powder will do the trick, including Dutch process cocoa.
Butter : This keeps the brownies incredibly moist, if needed, you could also try refined coconut oil or olive oil or vegetable oil
Eggs : These are pretty essential to the structure of the brownies. I would not recommend using flax eggs in place of regular eggs for this recipe
Sugar : This is needed to keep the structure of the brownies. It can be swap with regular and brown sugar.

HOW TO MAKE WHOLE GRAIN BROWNIES?

Preheat the oven to 350°F. Lightly grease a 9″ x 9″ pan; line the pan with parchment paper if desired.
In a saucepan, melt the butter, then add the sugar and stir to combine.
Return the mixture to the heat briefly just till it’s hot (about 110°F to 120°F) but not bubbling.
Transfer the mixture to a bowl, and stir in the cocoa, salt and baking powder.
Add the eggs and vanilla, mix till combined.
Then add the flour, walnuts and chips, again mix till well combined.
Transfer the batter into the prepared baking pan.
Bake the brownies for 30 minutes, until a toothpick comes out clean. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.

TIPS FOR PERFECT BROWNIES:

Brownies are a great beginner baker recipe, since no leavening agents are involved and the ingredients can be mixed together with just a spoon. Here are my favorite tips for making perfect brownies:

Measure out all of your ingredients before you get started.
When lining the baking pan with parchment paper, allow the excess to hang over the sides. This will help you remove the brownies easily.
You can substitute all-purpose flour, the brownies will come out softer.
Either natural cocoa powder or Dutch-processed cocoa powder can be used.
Any type of chocolate can be used: regular size and mini size chocolate chips, baking chocolate, chocolate wafers.
These brownies freeze well. Store them in a freezer-safe bag and let them defrost at room temperature.
For more dense and fudge-like brownies, cook the brownies a minute or two less.
For more fluffy and cake-like brownies, add another egg.
For less rich brownies, skip the chopped chocolate.
If you like any other nuts in your brownies, fold in along with the chopped chocolate.
You can add other flavor combinations that appeal to you like toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips.

HOW DO YOU KNOW WHEN BROWNIES ARE READY?

To check whether your brownies are done, insert a toothpick in the middle if it comes out clean, it’s done. If there are any traces of uncooked batter, let it continue baking for another few minutes and check with the toothpick again.

It is recommended to check the brownies a few minutes before the time listed on the recipe because oven temperature can vary. If your oven runs a little hotter, checking earlier will ensure you don’t accidentally overbake your brownies. If your oven runs a little cooler, no harm is done but you’ll need to extend the baking time.

HOW TO MAKE CHEWY BROWNIES?

The ingredients used in the recipe and how you bake it can enhance the chewiness.

This recipe also uses whole wheat flour which adds to the chewy texture. All-purpose flour will yield slightly softer brownies.
Allow the brownies to cool completely so it can finish baking. Fresh out of the oven brownies will be very soft.

CAN I USE ALL-PURPOSE FLOUR INSTEAD OF WHOLE WHEAT?

Yes, certainly. I love using whole wheat flour for this recipe because it gives the brownies a bit extra texture and chewiness. But all-purpose flour will work just as well, the brownies will just be slightly softer.

WHAT TYPE OF CHOCOLATE TO USE FOR BROWNIES?

This recipe uses both chocolate and cocoa powder.

Either natural or Dutch-processed cocoa powder can be used. Dutch-processed will yield darker color and richer flavor.
Chocolate chips, baking chocolate, and chocolate wafers can all be used in this recipe. I recommend semi-sweet to dark chocolate. The darker the chocolate, the richer the flavor.
I’ve used both regular size and mini size chocolate chips, they both work well, with mini chocolate chips blending into the brownies more.

HOW LONG DO HOMEMADE BROWNIES LAST?

Cooled brownies can be stored in an air tight container to prevent drying out, and kept at room temperature for 3-4 days.

CAN YOU REFRIGERATE THESE BROWNIES?

Yes, you can place the container in the fridge to add a few more days, keeping the brownies fresh for up to a week. Just microwave for 10 seconds before serving.

CAN YOU FREEZE BROWNIES?

Yes, brownies can be frozen in a whole piece or by wrapping individually. Make sure they have completely cooled. Then wrap in two layers of plastic wrap and two layers of aluminum foil Frozen brownies will stay fresh for up to 3 months. Let frozen brownies warm to room temperature before microwaving for about 10 seconds and enjoying warm.

Other Brownie recipes to try,

Banana Brownies

Super Gooey Almond Flour Brownies

Easy One Bowl Fudgy Cocoa Brownies

Chocolate Walnut Fudge Brownies

Tahini Brownies

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Whole Grain Brownies

Whole Grain Brownies are rich, soft, chewy, fudgy, extremely chocolaty, and just out of this world delicious – no one has to know they're whole grain!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Cuisine American

Servings 12 brownies

Ingredients

1/2 cup 113g unsalted butter, softened
3/4 cups 200g light brown sugar, packed
1/3 cup 40g Dutch-process cocoa
1 tsp salt
1 tsp baking powder
1 tbsp vanilla extract
2 large eggs
3/4 cups 85g King Arthur White Whole Wheat Flour
1/2 cups 100g semisweet or bittersweet chocolate chips
1/4 cup 50g chopped walnuts

Instructions

Preheat the oven to 350°F. Lightly grease a 9″ x 9″ pan; line the pan with parchment paper if desired.
In a saucepan, melt the butter, then add the sugar and stir to combine.
Return the mixture to the heat briefly just till it’s hot (about 110°F to 120°F) but not bubbling.
Transfer the mixture to a bowl, and stir in the cocoa, salt and baking powder.
Add the eggs and vanilla, mix till combined.
Then add the flour, walnuts and chips, again mix till well combined.
Transfer the batter into the prepared baking pan.
Bake the brownies for 30 minutes, until a toothpick comes out clean. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.

Notes

Measure out all of your ingredients before you get started.
When lining the baking pan with parchment paper, allow the excess to hang over the sides. This will help you remove the brownies easily.
You can substitute all-purpose flour, the brownies will come out softer.
Either natural cocoa powder or Dutch-processed cocoa powder can be used.
Any type of chocolate can be used: regular size and mini size chocolate chips, baking chocolate, chocolate wafers.
These brownies freeze well. Store them in a freezer-safe bag and let them defrost at room temperature.
For more dense and fudge-like brownies, cook the brownies a minute or two less.
For more fluffy and cake-like brownies, add another egg. For less rich brownies, skip the chopped chocolate.
If you like any other nuts in your brownies, fold in along with the chopped chocolate.
You can add other flavor combinations that appeal to you like toffee chips, or white chocolate, peanut butter, cappuccino, or mint chips.